8 chicken thighs

2 tablespoons olive oil

2 carrots diced

1 small onion diced

2 stalks celery diced

5 tbsps flour

1/2 tsp rosemary

1/2 tsp thyme

1/4 tsp sage (or a bit more)

salt and pepper to taste

1-1/2 cups potatoes peeled and diced

1-1/2 cups sweet potatoes peeled and diced

1/2 red bell pepper diced

1/4 cup white wine

1/2 cup heavy cream

4 cups chicken broth

1 cup green beans (or peas or both)

Pillsbury pie crust (for chicken pot pie)

In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.

Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.

Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

Ladle out 1/4 cup of broth, add 1/4 cup of cold water, whisk in remaining flour with a fork to get all lumps out. Return to pot and stir in to thicken.

For pot pie, refrigerate overnight, preheat oven to 425f, fill crust with stew and bake for 30-40 minutes until crust is golden brown.